Tandoori Summer Chicken Salad

Ingredients
Method

40min

1kg

Chicken breasts

1cup

Natural yoghurt

3tbsp

Rubyspice Tandoori

Garlic cloves, chopped finely

1/2

Lemon, juiced

1tbsp

Vegetable oil

Bunch Coriander leaves, washed and dried

Bunch Mint leaves, washed and dried

Red Spanish onion, thinly sliced

Lebanese cucumber, sliced

Large avocado, sliced

Punnet cherry tomatoes

Butter lettuce, washed and dried, or your favourite lettuce mix

For the dressing

1/2cup

Extra of natural yoghurt

1/2

Lemon, juiced

1tsp

Rubyspice Garam Masala

1/4tsp

Salt

Preparation

20 minutes + 4 hours/overnight marinating

In a large bowl, combine natural yoghurt, tandoori blend, garlic, lemon juice and vegetable oil. Test seasoning and add a little salt if desired. Add the chicken breasts and mix well with the tandoori marinade. Cover and refrigerate for 4 hours or overnight. Take chicken out of fridge 15 min before cooking.

Cooking

40 minutes

Preheat the BBQ grill to a medium heat. Cook the chicken approx. 8—10 minutes each side or until cooked through. Remove chicken to a plate and cover with foil. Rest for 5 minutes, then slice thickly.

Dressing

Combine yoghurt, garam masala, lemon juice and salt in a bowl. Whip well with a spoon.

Serve

In a bowl, mix coriander, mint, onion, avocado, tomatoes and cucumber. Arrange lettuce leaves on a large platter and top with salad mix and sliced tandoori chicken. Drizzle dressing over chicken salad. NAMASTE.

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